CREAMY CHOCOLATE CRESCENTS
"Homemade" chocolate-filled treats are easy when you start with convenient refrigerated crescent rolls. They're impressive yet easy to serve for breakfast or a midday snack. -Bill Hughes, Dolores, Colorado
Provided by Taste of Home
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cream cheese, butter and sugar until fluffy. Add the cornstarch, melted chocolate and vanilla; beat until smooth. Unroll crescent roll dough; separate into triangles., In a small bowl, whisk together eggs, butter and extract. Brush some over dough. Drop rounded teaspoonfuls of chocolate mixture at the wide end of each triangle; roll up from the wide end. Place point side down on greased baking sheets; curve ends slightly. Brush with remaining glaze. , Bake at 350° for 10-15 minutes or until golden. Remove from pans to cool on wire racks. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 126 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE FILLED CRESCENTS
Found this while clipping coupons; quick & easy recipe - perfect! Chocolate craving cure for sure!
Provided by Kris Krajacic
Categories Other Desserts
Time 20m
Number Of Ingredients 2
Steps:
- 1. Heat oven to 375 degrees. Chop 4 chocolates into small pieces; place in small microwave-safe bowl. Set aside.
- 2. Unroll dough to form 8 triangles. Place one chocolate at center of wide end of each triangle. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape.
- 3. Bake 10 minutes or until lightly browned. Microwave reserved chocolate at MEDIUM (50%) 30 seconds or until melted when stirred; drizzle over warm crescents. Serve slightly warm.
HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY
Here's what you need: flour, water, milk, sugar, salt, instant dry yeast, unsalted butter, cold unsalted butter, egg, sweetened chocolate bar
Provided by Alix Traeger
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
- Once the dough starts to clump, turn it out onto a clean counter.
- Lightly knead the dough and form it into a ball, making sure not to over-knead it.
- Cover the dough with plastic wrap and refrigerate for one hour.
- Slice the cold butter in thirds and place it onto a sheet of parchment paper..
- Place another piece of parchment on top of the butter, and beat it with a rolling pin.
- Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
- Transfer the butter layer to the refrigerator.
- To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
- Roll out each corner and form a 10-inch (25 cm) square.
- Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
- Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
- Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
- Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
- Fold the top half down to the middle, and brush off any excess flour.
- Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
- Cover and refrigerate for one hour.
- Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
- After the final turn, cover the dough with plastic wrap and refrigerate overnight.
- To form the croissants, cut the dough in half. Place one half in the refrigerator.
- Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
- With a knife, trim the edges of the dough.
- Cut the dough into 4 rectangles.
- Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
- Place the croissants on a baking sheet, seam side down.
- Repeat with the other half of the dough.
- Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
- Place the croissants in a warm place to rise for 1-2 hours.
- Preheat oven to 400°F (200°C).
- Once the croissants have proofed, brush them with one more layer of egg wash.
- Bake for 15 minutes or until golden brown and cooked through. Serve warm.
- Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, Sugar 20 grams
CHOCOLATE-FILLED CRESCENTS
A decadent dessert with only 2 ingredients? It's a Crescent wow!
Provided by Pillsbury
Categories Trusted Brands: Recipes and Tips Pillsbury® Crescents
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees F. Separate dough into 8 triangles.
- Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
- Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 18.3 g, Fat 9.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 223.9 mg, Sugar 8.2 g
CHOCOLATE-FILLED CROISSANTS (PAINS AU CHOCOLAT)
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Provided by Nancy Silverton
Categories Bread Chocolate Dairy Breakfast Brunch Bake Valentine's Day Kid-Friendly Mother's Day New Year's Day Shower Pastry Gourmet Small Plates
Yield Makes 16 pastries
Number Of Ingredients 4
Steps:
- Roll out and cut dough:
- Roll out dough on a lightly floured surface, dusting with flour as necessary, into an 18- by 10-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife. Cut dough vertically into fourths, then horizontally into fourths to make 16 rectangles.
- Form pains au chocolat:
- Place 2 batons, flat sides together, along a short side of 1 rectangle about 3/4 inch from edge, letting batons extend over sides. Fold bottom edge of dough over batons and roll up dough around chocolate. Place, seam side down, on a parchment-lined large baking sheet.
- Make more pastries in same manner, arranging them 2 inches apart on baking sheets.
- Let pains au chocolat rise:
- Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching pastries, and tuck open end under baking sheet.
- Let pastries rise until slightly puffy and spongy to the touch, 2 to 2 1/2 hours.
- Bake pains au chocolat:
- Adjust oven racks to upper and lower thirds of oven and preheat to 425°F. Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put pastries in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.
- Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until pastries are deep golden, about 10 minutes more.
CHOCOLATE-FILLED BREAKFAST CRESCENTS
Make and share this Chocolate-Filled Breakfast Crescents recipe from Food.com.
Provided by coconutcream
Categories Breakfast
Time 35m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°F Separate crescent dough into 16 triangles.
- Beat butter in small bowl until creamy. Gradually add powdered sugar, beating until well blended. Beat in milk and vanilla. Add cocoa; beat well. Stir in pecans.
- Spread slightly heaping teaspoon chocolate mixture on each triangle within 1/2 inch of edges. Roll up; start at shortest side of triangle and roll to opposite point. Press all edges to seal completely. Place point side down on ungreased cookie sheet; curve slightly to form crescents.
- Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool to room temperature. Drizzle CHOCOLATE GLAZE over top of crescents.
- Chocolate Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency.
Nutrition Facts : Calories 201.9, Fat 7.7, SaturatedFat 3.1, Cholesterol 23.9, Sodium 181.2, Carbohydrate 31.2, Fiber 2, Sugar 16.1, Protein 3.4
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EASY CHOCOLATE CRESCENT ROLLS
From fromvalerieskitchen.com
5/5 (4)Total Time 25 minsCategory Bread, Breakfast, DessertCalories 255 per serving
- In a small mixing bowl combine the mascarpone cheese, 1 tablespoon sugar, and 1/2 teaspoon vanilla extract. Mix until well combined, smooth, and creamy. Set aside
- Remove crescent roll dough from package, unroll, and separate into 8 triangles. Place a scant tablespoon full of the mascarpone cheese mixture on the large end of the triangle and pat down with your fingers, spreading out a little. Sprinkle some of the mini chocolate chips over the cheese mixture. Beginning at large end that has cheese and chocolate chips on it, gently roll the crescent roll dough towards the pointed end. Transfer rolled crescent to a parchment paper lined baking sheet. Repeat with remaining dough and filling.
- Bake for 15 minutes or till lightly golden brown. Remove from oven and allow to cool for a few minutes. Sprinkle with powdered sugar and serve.
20 MINUTE CHOCOLATE CRESCENTS
From sallysbakingaddiction.com
5/5 (3)Category PastryCuisine AmericanTotal Time 20 mins
- Heat oven to 350°F (177°C). Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- Separate crescent roll dough into 8 triangles. Sprinkle about 1 Tablespoon of chocolate chips/chunks on top of each triangle as shown above. Use your best judgement – if you think your triangle can hold more, add more. If you think it should hold less, use less chocolate chips. Press chips down lightly to get them to stick. Reserve remaining chocolate chips.
- Roll up, starting from wide end and rolling to opposite point. Place onto baking sheet and curve into croissant shape. Brush the croissants lightly with beaten egg – this helps gives them that golden sheen.
- Bake 12 to 17 minutes or until deep golden brown. Remove from cookie sheet and allow to cool for 5 minutes. Melt the remaining chocolate in the microwave in 10 second increment, stirring after each increment. Add shortening to thin out if desired. Drizzle over croissants and serve warm. Try adding fresh whipped cream or even salted caramel on top. Leftovers keep well covered tightly at room temperature for 3 days.
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